Gnocco Fritto (Emilian Fried Dough Puffs)
Little diamonds of yeasted dough that puff up in hot oil, served at once with cured meats and soft cheese. Pure Modena street food.
- Time1 hr 30
- LevelMedium
- Costabout £0.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, salt and sugar in a large bowl. Rub in the lard, then add the milk and water and mix to a soft dough.
- 2
Knead on a floured surface for 8 minutes until smooth and elastic. Put in an oiled bowl, cover and leave somewhere warm for 45 minutes, until doubled.
45 min - 3
Roll the dough out to about 3 mm thick. Cut into diamonds or squares roughly 7 cm across. Let them rest for 10 minutes.
- 4
Heat the sunflower oil in a deep pan to 180C, or until a scrap of dough sizzles and turns gold in 20 seconds.
- 5
Fry the pieces 4 or 5 at a time for about 1 minute on each side, until they puff up and turn golden. Drain on kitchen paper.
2 min - 6
Serve hot with the prosciutto, salami and soft cheese for stuffing and eating.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.